Tomato Sauce Naples Style

Il Pomodoro 2


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Yields or Serves:  

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Tomato Sauce Naples Style

Tomato sauces vary from region to region in Italy. Here is the Neapolitan version.


3 Pounds Fresh Tomatoes

1 Minced Yellow Onion

1 Minced Celery Stalk

3 Minced Garlic Cloves

½ Cup Olive Oil

½ Teaspoon Kosher Salt

½ Teaspoon Freshly Ground Pepper

8 Basil Leaves

Wash, dry and seed the tomatoes. Dice into large chunks and place them in a large cooking pot. Add the onion, garlic, celery and ¼ cup of the olive oil. Add the salt and pepper and cook over a low heat for 25 minutes until the tomatoes begin to fall apart. The pot should be without a lid on it. Remove from the heat and let cool for 10 minutes. Place the tomato mixture into a food processor or blender (you can also use a food mill) and puree. Add the remaining ¼ cup olive oil to the pot and return the tomato sauce to the pot. Simmer over a medium low heat for 5 minutes. Chop or tear the basil leaves and add to the pot. Turn the heat off and serve over the pasta of your choice. This sauce is also great on meatballs or as a pizza sauce. Serves 4


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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